Thanksgiving is just a few weeks away! Have you started to think about your menu and what treats you want to share with your friends and family? We asked Chef Annie if she had any special recipes she wanted to share with us and we're happy to share with you her Thanksgiving Farm to Table recipes!

Pumpkin Pie from Scratch – Makes 1 pie

1 medium Pie Pumpkin

Single Pie Crust (recipe below)

2 eggs

¾ cup Brown Sugar

1 tsp cinnamon

½ tsp salt

½ tsp ginger

¼ tsp ground cloves

1 cup milk

Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 in. of water. Cover and microwave on high for 15-18 minutes or until very tender. You can also roast in the oven the same way for 30-40 minutes at 425 degrees.

Bake at 425° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Pie Crust Recipe – makes one 9” pie

1 ¼ cups flour

1Tbs sugar

1/3 tsp salt

3 Tbs vegetable shortening (Crisco) in pieces

4 Tbs butter cut in pieces

4-6 Tbs ice water

Process the flour, sugar, and salt in a food processor. Scatter the shortening over the top and pulse until it looks like course sand. Scatter the butter on top and pulse until it looks like crumbs. Transfer to a bowl.

Sprinkle 4 Tbs water over the mixture. Stir and press the dough together. IF it doesn’t come together, add more water. Form the dough into a disk and refrigerate for 1 hour. (The dough can be refrigerated for 2 days or frozen for a few months).

Let the chilled dough soften slightly at room temperature before rolling into a 12 inch disk. Put over the pie place and pinch/crimp the edges. Freeze the crust for 30 minutes prior to use to help keep the edges.

Dad’s Cranberry Relish – Makes 3 cups

1 unpeeled orange, cut into 1/8th

12oz bag of cranberries rinsed

1/2- cup sugar

Put the orange and cranberries in the food processor. Pulse 5 or 6 times.

Add ½ cup sugar and pulse to desired texture. Stir in any additional sugar it needs.

Store in the refrigerator or freezer

Mom’s Go to Turkey Recipe

1 fresh turkey with giblets (size depending on people)

2 cups salt

2 onions, chopped

2 carrots, chopped

2 celery ribs, chopped

6 sprigs fresh thyme

3 Tbs butter, melted

Dissolve salt in 2 gallons of cold water in a large container (large cooler, clean bin). Submerge turkey in brine. Cover and refrigerate (or in a cold spot less than 40 degrees), for 4-6 hours.

Set a wire rack over a large rimmed baking sheet. Remove the turkey from the brine and rise. Pat the turkey dry, inside and out. Place the turkey on the prepared sheet. IF desired, refrigerate uncovered for 8 hours or overnight.

Adjust the oven rack to the lowest position and preheat to 400 degrees. Line a V rack with foil and poke several holes in the foil. Set the rack in a roasting pan and spray the foil with oil.

Toss half the onions, celery, carrots, and thyme in a bowl with 1 Tbs melted butter. Place inside the turkey. Tie the legs together with twine and tuck the wings under the bird. Scatter the remaining vegetables in the roasting pan.

Pour 1 cup of water over the vegetable mixture. Brush the turkey with 1 Tbs melted butter. Place the turkey breast side down on the v-rack. Brush with the remaining butter.

Roast the turkey for 45 minutes. Remove the pan from the oven. Baste with juices. Using dish towel covered hands, turn the turkey leg/thigh side up. If all of the juices have evaporated, add another ½ cup water under the turkey. Return the turkey to the oven and roast 15 more minutes. Remove the turkey from the oven and put the other leg/thigh side up and roast for another 15 minutes. Remove the turkey from the oven 1 last time; baste and turn breast side up. Roast until the thickest part of the breast registers 160 degrees at the thickest part and the thigh registers 175 degrees.

Remove the turkey from the oven. Gently tip the turkey so that any juices in the cavity run out. Transfer the turkey to a carving board and let rest for 30 minutes. Carve the turkey and serve with gravy.

Pan Gravy

1 Tbs vegetable oil

Turkey giblets, neck, etc.

1 onion, chopped

4 cups chicken broth

2 cups water

2 sprigs thyme

8 sprigs parsley

3 Tbs butter

¼ cup flour

1 cup dry white wine

Salt and pepper

Heat the oil in a dutch oven over medium heat. Add the giblets and cook until golden brown. Add the onion and cook until soft. Reduce the heat to low and cook for about 15 minutes. Add the broth, water, and herbs, bring to a boil. Simmer uncovered skimming any impurities that might rise to the surface. Simmer for 30 minutes. Strain the broth into a container and reserve the giblets if you want to add at the end. This portion of the broth can be made a day ahead.

While the turkey is roasting, return the broth to simmer. Heat the butter in a large sauce pan over medium. Whisk in flour. Cook for 10-15 minutes until nutty. Whisk all but 1 cup of the hot broth into the flour mixture. Bring to a boil and continue to simmer, stirring occasionally, until the gravy is lightly thickened. Set aside until the turkey is done.

When the turkey is done, remove as much fat as possible from the roasting pan. Place the pan on two burners over medium heat. Add the wine to the roasting pan of vegetables and reduce by half. Add the remaining turkey broth and simmer for 15 minutes. Strain the juices. Stir into the reserved gravy. Season with salt and pepper.

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